From first pour to first place: Yejin’s coffee journey
Great coffee starts with great people, and Yejin’s story is a brilliant example of where passion and curiosity can lead.
Celebrating commitment: Our long service awards
A highlight of the year at BM is coming together to recognise and celebrate our long serving team members. Our
Celeriac risotto with green herb purée
Creamy, light and ready in minutes, this risotto method keeps things controlled and consistent, avoiding the dreaded stodgy finish. By
Samurai Sauce (with Gochujang)
Creamy, spicy, tangy and just the right amount of salty. This is a bold, flavour-packed sauce that earns its place
Nut-Free Romesco Sauce (with Sunflower Seeds)
Rich, smoky and full of flavour, this nut-free romesco swaps almonds for toasted sunflower seeds. It’s a brilliant alternative that’s
A day of learning, craft and inspiration
We spent the day at Imma The Bakery, learning from Tona and Anders, whose bakery has earned a place in
From our kitchens: Introducing Gareth Ruck
At BM Caterers, some of the most important leadership happens in our kitchens. While our senior team sets direction, it’s
Every little helps
Sometimes, when the world feels full of big challenges and problems to solve, it is easy to feel powerless. The
Dubai chocolate
Dark chocolate shells filled with pistachio, tahini and crisp kadayif pastry This viral Dubai chocolate is all about contrast: glossy
Spotted dick
A proper British classic. This traditional spotted dick is made the old-school way with suet, giving it its distinctive rich,
Classic treacle sponge
Serves 6–8 A proper British pudding: light sponge, rich golden syrup and best served warm with custard. This is a
Eton mess
A playful, elevated take on the British classic. Our Eton mess layers Chantilly cream, crème mousseline, crisp meringue, fresh macerated
Raising the pulse: Why beans are back on the menu
For years, protein has dominated the nutrition conversation. High-protein snacks, protein-enriched products, and “added protein” claims have been everywhere. But
Deep fried lasagne (with red pepper sauce, pickled red onions, and parmesan)
A seriously satisfying way to give leftover lasagne a second life. Press it overnight, slice it into portions, pane it,
Pickled red onions
These are one of our most-used “little extras” in a busy kitchen because they’re quick to make, easy to scale,
Pickled baby cucumber (our go-to burger pickle)
Pickled cucumber is one of those little extras that makes everything better. Salads, burgers, sandwiches – you name it. (But
The heart of BM: Celebrating the people who make it special
Our values aren’t just words on a page, or a poster on the wall. They’re brought to life every day
Foodies 2026 winners with Ben Schobs taking ED&I award for flagship neurodiversity work
What a wonderful evening announcing the winners of our 2026 Foodies awards, with the Gregory Hall Equity, Diversity & Inclusion
Lasagne with beef rib and smoked cheese
A rich mince ragu, braised beef rib folded through for extra depth, and a smoked cheese béchamel that makes the
Wines to celebrate the start of Spring
April marks a welcome shift in the seasons. The days grow longer, the first real warmth returns, and dining naturally
Two’s company at the Contract Catering Awards 2026
This year’s Contract Catering Awards took place at the Park Plaza Westminster Bridge on 2 March. Nominated by peers and
Developing the next generation of chefs with Westminster Catering College
One of the most rewarding parts of working for BM Caterers — and in contract catering — isn’t just the
Supporting opportunity through work experience with Luminary
Hospitality has always been an industry built around people. Kitchens bring together individuals from different backgrounds, experiences and cultures, all
Why ethical supply chains matter in modern contract catering
As chefs, we often focus on developing dishes and menus, but investing time in people — and where our food